Yield: 1 servings
|2 pounds||Lean ground beef|
|2 cups||Soft bread crumbs|
|½ cup||Chopped onion|
|2 tablespoons||Chopped fresh parsley|
|2 tablespoons||Parkay margarine|
|1 \N||Jar; (10 oz.) Kraft Apricot Preserves|
|½ cup||Kraft Barbecue Sauce|
More Back of the Box Gourmet By Michael McLaughlin These tangy, savory, and slightly smoky meatballs, swimming in barbecue sauce, and apricot preserves, make great cocktail-time eating. To those without back-of-the-box experience and to those who did not grow up in the Fifties, such a chafing dish pairing of sweet and meat may seem odd, but rest assured, it's not. The proof is in the eating.
Mix meat, crumbs, onion, eggs, parsley, and salt. Shape into 1-inch meatballs.
Heat oven to 350 degrees. Brown meatballs in margarine in a large skillet on medium heat; drain. Place in a 13 x 9 inch baking dish.
Stir preserves and barbecue sauce together; pour over meatballs. Bake 30 min., stirring occasionally.
MAKES 6 dozen
Variations: Substitute 1 lb. ground pork and 1 lb. ground veal for ground beef. Substitute Kraft Thick 'N Spicy Original Barbecue Sauce for regular barbecue sauce.
Gilding the Lily: Both suggested variations employed together will result in a far superior meatball. (The spicier, hotter barbecue sauce, in particular, will offset the sweetness of the preserves. You may even wish to fire things up further with the addition of some hot pepper sauce.) Serve them piping hot, in a chafing dish, with toothpicks and plenty of napkins.
Posted to MM-Recipes Digest V4 #6 by janet <tjw@...> on Feb 10, 1999, converted by MM_Buster v2.0l.